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Epicurious

Farfalle with Tuna, Tomatoes and Olives

4.0

(23)

Start with pear slices wrapped in prosciutto; offer a radicchio and fennel salad and breadsticks alongside the pasta, and rich tiramisè to end the meal.

Recipe information

  • Yield

    2 servings; can be doubled

Ingredients

6 ounces farfalle (bow-tie) pasta (about 2 1/2 cups)
2 tablespoons olive oil
2 canned anchovy fillets, 1 teaspoon anchovy oil reserved
1 14 1/2-ounce can seasoned chunky tomatoes
1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered
1/2 cup slivered fresh basil
1 6-ounce can solid white tuna packed in water, undrained

Preparation

  1. Step 1

    Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.

    Step 2

    Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.

    Step 3

    Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

TagsPastaFarfalleTunaFishSeafoodCanned TomatoTomatoVegetableOliveMainDinnerNut FreeDairy FreeEasySimmerBon Appétit
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